WITH CON FROM RICHMOND FRUIT MARKET
CRISPY SWEET CORN , PRAWN & CORIANDER FRITTERS
Prep 15 mins | Cook 25 mins | Makes 12
1 cup self-raising flour 1 cup milk 2 free-range eggs , lightly beaten 200g peeled green prawns , chopped into a 1-2cm dice 2 sweet corn cobs , husks and silks removed ; kernels sliced off 3 green onions ( shallots ), trimmed and thinly sliced 1 long red chilli , deseeded and finely chopped 1 cup coriander leaves , finely chopped ¼ cup vegetable oil , for pan-frying Lemon or lime wedges and coriander leaves , to serve Sriracha yoghurt : 1 / 3 cup Greek-style natural yoghurt 3 tsp sriracha sauce 1 tbs lemon juice
Preheat oven to 120 ° C . To make the sriracha yoghurt , combine all ingredients in a bowl . Set aside . Place flour , milk and eggs into a medium bowl . Season with salt and pepper . Whisk until smooth . Add prawns , corn kernels , green onions , chilli and coriander . Stir until well combined .
Heat oil in a large non-stick frying pan over medium heat . Using about 1 / 4 cup mixture per fritter , cook fritters in batches , for 2-3 minutes on each side or until golden and cooked through ( add extra oil to the pan if necessary ). Transfer to a baking tray . Keep warm in the oven . Serve the fritters with sriracha yoghurt , lemon wedges , coriander leaves and sriracha yoghurt .
SPINACH , SILVERBEET & RICOTTA PIE
Prep 30 mins | Cook 50 mins | Serves 8
Olive oil , for greasing 1 bunch ( about 1kg ) silverbeet ( see note ) 2 bunches ( about 350g each ) English spinach , trimmed ( see note ) 2 free-range eggs 5 green onions ( shallots ), trimmed and thinly sliced ¼ cup finely chopped dill leaves 400g ricotta cheese , crumbled 100g feta cheese , crumbled 8 sheets filo pastry Olive oil cooking spray Tomato & olive salad , lemon wedges and chilli jam , to serve
Preheat oven to 180 ° C / 160 ° C fan-forced . Grease a 20cm x 30cm x 3cm deep baking pan with oil . Remove white stems and veins from silverbeet . Wash silverbeet and spinach leaves in cold water . Place wet leaves into a large saucepan and heat , tossing , over medium-high heat until just wilted . Drain well in a colander . Set aside to cool slightly . Whisk eggs in a large mixing bowl . Add green onions , dill , ricotta and feta . Season with salt and pepper . Mix until well combined . Firmly squeeze silverbeet and spinach leaves to remove excess moisture . Roughly chop and add to ricotta mixture . Mix until well combined . Spray 4 filo pastry sheets with oil and layer
Prep 30 mins | Cook 1hr 10 mins | Serves 6 into a stack . Place pastry stack into the prepared pan . Spoon over silverbeet mixture and smooth top . Spray remaining filo sheets with oil and layer into a stack . Place over silverbeet mixture and trim pastry edges . Score pastry into 8 portions . Bake for 40-45 minutes until golden and crisp . Serve with a tomato and olive salad , lemon wedges and chilli jam , if liked . Note – you ’ ll need about 350g trimmed silverbeet leaves and 120g trimmed spinach leaves .
APPLE & PEAR BUTTERMILK COBBLER
4 Granny Smith apples 3 just-firm Beurre Bosc pears 1 / 3 cup sultanas ¼ cup caster sugar 1 tsp vanilla extract 1 tbs lemon juice 1 tbs raw caster sugar Icing sugar , for dusting Reduced fat vanilla ice-cream , to serve Cobbler topping : 60g butter , chopped 1½ cups self-raising flour ¼ cup caster sugar + 1 tbs extra for sprinkling Pinch salt 125ml buttermilk ( or use milk ) + extra for brushing Icing sugar , for dusting
Preheat oven to 180 ° C / 160 ° C fan-forced . Grease a 7 cup ( about 4-5cm deep ) baking dish with butter . Peel , quarter and core apples and pears . Roughly chop into 3cm pieces . Place apples , pears , sultanas , sugar , vanilla and lemon juice into a medium saucepan . Toss to combine and cook , stirring occasionally , over medium heat for 10-12 minutes until fruit begins to soften . Spoon fruit mixture into prepared baking dish . Set aside to cool slightly . Meanwhile , to make cobbler topping , combine butter , flour , sugar and salt in a food processor and process until fine crumbs form . Gradually add buttermilk and process until a sticky dough forms . Transfer to a lightly floured surface and gently roll out to about 2cm thick . Using a 5cm pastry cutter ( or use a drinking glass with a 5cm rim ), cut out 8 rounds and arrange over fruit mixture . Brush with a little extra buttermilk . Sprinkle with extra sugar . Bake for 45-55 minutes until cobbler topping is puffed and golden . Stand for 5 minutes . Dust with icing sugar and serve with vanilla ice-cream .
Playing the music loved by the local community and showcasing local talent live in our studio . We provide a broad range of programming – interviews , special presentations , genre-based music programs and networked programs . Listen online to Pulse FM www . pulsefmradio . com . au or download the app .
The Hawkesbury Independent is read live weekly MONDAY – WEDNESDAY – FRIDAY AT 11.30AM Catch up on all the local news and hear about all our local heros .
DOWNLOAD THE APP
Phone 0434 440 553
Email : studio @ pulsefmradio . com . au
20 ISSUE 142 // MARCH 2022 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT